Chicken and Citrus Clay Pot

I made this for dinner last night and HAD to have a big bowl for breakfast this morning! It is soooo tasty! I think the addition of snow peas, sweet potato/yam cubes, and/or baby carrots would be very nice!

Chicken and Citrus Clay Pot

In a large clay pot add the following ingredients:

1 1/2 # chicken thighs

1 14 oz can reduced fat coconut milk

1 14 oz can stewed tomatoes

1 14 oz can garbanzo beans (with juice)

2 T cumin seeds

1/4 C lemon juice

1 T freshly ground black pepper

2 T soy sauce

2 T agave nectar (honey or just brown sugar would work fine)

1-2 T crushed chipotle pepper flakes

1 C frozen or fresh pineapple and mango

1 1/2  yellow onion chopped

1 1/2 red, yellow, or orange bell pepper julienned

2 T garlic

1 t cayenne pepper

Add salt to balance the heat and sweetness once the pot is fully cooked.  This will keep it from being to salty  Also, this dish may need more black pepper or hot pepper once it is cooked–adjust accordingly!!

Stir the ingredients well.  I like to put the fruit on the top so the juices run into the pot as they thaw and cook.  Place in a cold oven.  Start oven on 250 degrees F.  Cook for at least 2 hours.  Stir the pot well.    Raise temp to 350 degrees F and cook for another 1-2 hours.   I think the flavors are best if cooked for 5 hours or more.

Serve this over basmati rice cooked to your liking!

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